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GSABO - S2- Ep2 - Recipes

Whole-Wheat Rabbit Bread Buns with Carrot-Shaped Bread

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Whole wheat bread:

  • 1 tbsp yeast, active, dry
  • 60ml water, warm
  • 65g butter, unsalted
  • 80g honey
  • 2 eggs, room temperature
  • 125ml milk, room temperature
  • 1/2 tbsp white distilled vinegar
  • 1 tbsp salt
  • 325g whole-wheat bread flour
  • 1/2 tbsp oil
  • 2 tbsp butter, melted

Dough:

  • 500g bread flour
  • 22g sugar
  • 5g salt
  • 2 1/2 tsp yeast, active, dry
  • 50ml water, warm
  • 2 eggs
  • 170ml milk, warm
  • 60g butter
  • 8 ice-cream cones
  • 1 egg

Egg wash:

  • 20g sesame and flax seeds
  • 1 egg

Cream cheese filling:

  • 250g cream cheese
  • 25g chives, chopped
  • 1 bunch fresh parsley

Preparation method

Whole wheat bread:

  • Preheat oven to 180 C
  • In a small bowl, dissolve yeast in the warm water and set aside
  • Cream the butter and honey together
  • Add the eggs and mix until well incorporated
  • Add the milk, vinegar and yeast mixture and stir until combined
  • In a separate bowl, sift the flour and then add the salt
  • Add half of the flour into the butter and milk mixture and mix
  • Add remaining flour and mix for 5 minutes, to form a soft dough (use the dough hook)
  • Dough may look sticky but, when touched, your finger should come away clean
  • Pour 1 tbsp. oil into a large bowl and flip the dough in the oil, so all sides are covered
  • Cover with plastic wrap and let rise for 1 hour in a warm place
  • Turn the dough out onto a lightly oiled surface and begin forming the rabbits
  • Shape three balls per rabbit, to form the head (3cm), body (6cm) and tail (1cm) of rabbit
  • Shape 6cm long ears (2 per rabbit)
  • Assemble the rabbits by pressing the dough together
  • Make two holes for eyes
  • Let the rabbits rise until doubled in size
  • Bake for 20-25 minutes until golden brown
  • Remove from oven and brush with melted butter

Dough:

  • Preheat oven to 200 C
  • Mix together the flour, sugar and salt
  • Dissolve the yeast in the water and add to the flour mixture
  • Add the eggs and milk and mix until well combined
  • Add the butter and knead until the dough is smooth and soft
  • Cover with a clean cloth and let rise for 1 hour in a warm area
  • Punch the dough on a floured surface and divide into 8 equal parts
  • Let them rest for 5 minutes
  • Roll each piece of dough into a rope, approximately 80cm
  • Cover the ice-cream cones in aluminium foil
  • Roll the dough ropes around the aluminium cones
  • Place on a baking tray lined with greaseproof paper and let them rise for about 20 minutes

Egg wash:

  • Whisk the egg and brush over each bread cone, then sprinkle with seeds
  • Bake for 16-18 minutes until golden brown
  • Cool completely on wire rack and fill with cream cheese filling

Cream cheese filling:

  • Cream the cheese and chives together until smooth
  • Fill the baked bread cones with the cream cheese filling and decorate with parsley